Smooth cheese soup

ingredients:

1 large potato, diced
1 celery stick, diced
1/2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
1 large carrot, diced
1 small onion, diced
600ml/1pt vegetable stock
150ml/5fl oz skimmed milk

How to cook?

• Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat, part-cover and simmer gently for 15 minutes until the vegetables are soft.
• Puree in a blender or food processor, and return to the pan. Add the cheese and milk, and heat gently until the cheese melts. Ladle into bowls and serve hot.